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Serves 2
- 2 steaks of choice (oyster and blade are ideal)
- 2 brown onions, peeled and quartered
- 140g tomato sauce
- 30ml Worcestershire sauce
The secret to tender meat and robust stews is to simmer them. This lovely old-fashioned dinner benefits from ‘low and slow!’
Preheat the oven to 160°C. Heat a nonstick frying pan and brown the steaks on each side. Place in a casserole dish. Into the pan juices, add the onions, brown, then add to the steak. Mix the sauces with 30ml of water in a small bowl and season with sea salt and cracked pepper. Pour over the steak. Cover and cook in the oven for 1 hour (or until meat is cooked).
If you are batch cooking and have leftovers of this steal, I find it’s a lovely filling for the Minute Steak Croissants.
Braising is a cooking technique in which the main ingredient is seared, browned in fat, and then simmered in liquid on low heat in a covered pot. Braising is often used to cook less expensive, tough cuts of meat. Serve with the Creamy Garlic Mash and your family’s favourite vegetables.
Source: 4 Ingredients Menu Planning
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